Crab and Cherry Tomato Spaghetti

This is a great mid-week meal for two people as it takes less than 15 minutes to cook. If you use fresh pasta rather than dried you could cut it down to 5 minutes!

The original recipe comes from BBC Good Food. If you aren’t sure about using crab meat then you could change to tinned tuna, or even prawns.

Ingredients – serves 2:

  • 200g/7oz dried spaghetti
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • pinch of chilli flakes
  • 140g/5oz cherry tomatoes (halved if they are large)
  • 1 tbsp lemon juice (from a bottle is fine)
  • 170g/6oz can crab meat, drained (or you could use fresh if you can get it)
  • small handful of basil leaves, chopped


  • Cook the spaghetti in a large saucepan of boiling, slightly salted water according to the pack instructions. Drain.
  • Whilst the pasta is cooking, heat the oil in a medium saucepan then add the garlic and chilli flakes and cook until fragrant.
  • Add the tomatoes, toss to coat in the oil and then cook over a high heat for about 3 minutes or until they start to split slightly.
  • Add the lemon juice, stir and cook for another minute.
  • Remove from the heat and stir in the crab meat.
  • Toss the crab and tomatoes mixture with the pasta and also the basil.
  • Serve and enjoy!

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